Turkish

Black Teas

RIZE CAY [reezay chai]

Although tea started to be grown in North Turkey on the foothills of the Ponte Mountains only during the Second World War, Rize rapidly acquired great popularity in the country as the Turkish way to prepare tea. A red, strongly aromatic, finely ground tea. The dry leaves are first heated in a pot, then steeped in hot water, which produces a dark red-brown infusion in the glass, with a robust taste and a mildly sweet aroma. It is poured from a Turkish pot and served in a glass with organic sugar on the side. (Offered Friday through Sunday only)